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Crawfish Etouffee III

SUBMITTED BY: Stacy Taylor

"This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana."
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 1/2 pounds crawfish, peeled

DIRECTIONS

  1. In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
  2. Place the crawfish into the pan and simmer for 25 minutes.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2005 by DRUPP0938
I was a little hesitant at first, I gave it a chance and it was very good. I kicked it up a few by adding tsp cayenne, tsp garlic, 2 tbsp blackened redfish magic, it was very good, suprised how well it turned out with very few base ingredients.

1 user found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by blixa2
this was revolting. nothing at all like real crawfish etouffee

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 175

  • Total Fat: 5.8g
  • Cholesterol: 118mg
  • Sodium: 904mg
  • Total Carbs: 14g
  •     Dietary Fiber: 1.1g
  • Protein: 17.1g

VIEW DETAILED NUTRITION

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